Baked chicken roulade with California vegetable medley

Ingredients

2-3 oz. each of yellow squash, zucchini and eggplant, cut into small cubes

1/2 oz. fresh minced shallots

1/2 oz. fresh minced garlic

Dash of extra virgin olive oil

6 caper berries

1 shot of brandy

Butter to taste

Directions

Marinate chicken in salt, pepper and herb mixture. Place on plastic wrap and pound with meat mallet to tenderize.

Prepare stuffing: Saute shallots and garlic with a dash of extra virgin olive oil over medium heat. Add fresh vegetables and capers to taste. Turn frequently. Add a shot of brandy and remove vegetables from heat as soon as alcohol evaporates. Total cooking time should be about five minutes.

Add stuffing to center of chicken breasts, though leave a small amount to top the cooked chicken. Roll the breasts and secure them with a tie or skewer. Bake them for 15 minutes for 375 degrees, cut at a 45-degree angle to make an oblong slice. Serve with cooked asparagus and red peppers.

Add butter to the remainder of the stuffing mix and place on top of the chicken.